Results 211 to 220 of about 98,296 (255)
Some of the next articles are maybe not open access.
Bacteriocins of lactic acid bacteria
Biochimie, 1988Lactic acid bacteria produce a variety of antagonistic factors that include metabolic end products, antibiotic-like substances and bactericidal proteins, termed bacteriocins. The range of inhibitory activity by bacteriocins of lactic acid bacteria can be either narrow, inhibiting only those strains that are closely related to the producer organism, or ...
Todd R Klaenhammer
exaly +3 more sources
The genomics of lactic acid bacteria
Trends in Microbiology, 2007The lactic acid bacteria (LAB) are one of the most industrially important groups of bacteria. These organisms are used in a variety of ways, including food production, health improvement and production of macromolecules, enzymes and metabolites. The genome sequencing of 20 LAB provides an expanded view of their genetic and metabolic capacities and ...
Erika A, Pfeiler, Todd R, Klaenhammer
openaire +2 more sources
Genetics of Lactic Acid Bacteria
2008Many meat (or fish) products, obtained by the fermentation of meat originating from various animals by the flora that naturally contaminates it, are part of the human diet since millenaries. Historically, the use of bacteria as starters for the fermentation of meat, to produce dry sausages, was thus performed empirically through the endogenous micro ...
Zagorec, Monique +3 more
openaire +2 more sources
Biopreservation by lactic acid bacteria
Antonie van Leeuwenhoek, 1996Biopreservation refers to extended storage life and enhanced safety of foods using the natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major potential for use in biopreservation because they are safe to consume and during storage they naturally dominate the microflora of many foods. In milk, brined vegetables, many
openaire +2 more sources
Lactic Acid Bacteria in the Gut
2019In the complex ecosystem of gut microbiota, lactic acid bacteria (LAB)+B represent prevalent, abundant, and highly important subpopulation. LAB+B are well-known for their health-promoting effects: they are found to positively influence gut microbiota diversity, modulate immune response and intestinal permeability, and produce bioactive or regulatory ...
Rajilić-Stojanović, M. +2 more
openaire +4 more sources
Freeze-Drying of Lactic Acid Bacteria
2014Lactic acid bacteria are of great importance for the food and biotechnology industry. They are widely used as starters for manufacturing food (e.g., yogurt, cheese, fermented meats, and vegetables) and probiotic products, as well as for green chemistry applications. Freeze-drying or lyophilization is a convenient method for preservation of bacteria. By
Fonseca, Fernanda +2 more
openaire +4 more sources
2017
Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán.
Neusely da Silva +5 more
openaire +3 more sources
Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán.
Neusely da Silva +5 more
openaire +3 more sources
British Food Journal, 1993
Discusses the exploitation of the metabolic activities of the lactic acid bacteria in the manufacture of dairy products. Gives the two main “starter culture” groups as: (1) mesophiles; and (2) thermophiles; and considers the relevance to the consumer of the presence of species from these groups in food products.
openaire +1 more source
Discusses the exploitation of the metabolic activities of the lactic acid bacteria in the manufacture of dairy products. Gives the two main “starter culture” groups as: (1) mesophiles; and (2) thermophiles; and considers the relevance to the consumer of the presence of species from these groups in food products.
openaire +1 more source